The Oak Table & Bar
Augusta, ME · New American
Tier 3 · Menu claim only What the tiers mean
Wagyu from $99 on the menu we read
This listing's current published materials advertise Wagyu, but the offering does not meet our full verification standard for provenance. It carries no authenticity badge; undisclosed details remain explicitly unverified.
Why it's listed
The Oak Table & Bar is a small New American restaurant on Water Street in downtown Augusta, built around a nightly four course prix fixe at $79 per person that leans on Maine seafood, local cheeses and seasonal produce. Wagyu is not part of that standing lineup. The kitchen does offer wagyu steak dinners as a family style option for private events and custom multi course bookings arranged with the chef, and a wagyu ribeye tomahawk has long been one of its better known shared plates. The beef is described simply as wagyu, with no country, grade or ranch named.
Authenticity flags
- Wagyu is not on the regular four course dinner menu. It is offered as a family style option for private events and custom multi course bookings, so ask when you reserve.
- The wagyu is listed without a country, a grade or a named ranch, so the menu does not tell you where the beef comes from.
- The kitchen states that its food menus change daily and are often posted only moments before service, so the menu you read online may not be the one you are served.
Wagyu on the menu
- unknown
- Brand / Prefecture
- Not listed
- Grade
- Not listed
- Producer
- Not listed
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| unknown | Not listed | Not listed | Not listed |
Menu rotates This kitchen changes its menu, so the cuts above may vary by night. Confirm with the venue before booking around a particular one.
Cuts named on the Wagyu menu
Read from this venue’s quoted evidence, so a listed cut may not be on tonight. What these cuts are
Evidence on file
“custom multi-course ... after a brief chat about your party, we will offer a custom, seasonal menu of four or more courses. We’d be happy to offer family-style options like our butcher’s board or wagyu steak dinners. Ask Chef Eli for details!”
oaktable.me “W A G Y U R I B E Y E T O M A H A W K start with our daily soup and salad then share a certified wagyu ribeye served with our daily spuds and vegetables $99pp”
web.archive.org “Customers' Favorites Shiitake & Shaved Carrot Salad Maine Oysters on the Half Shell Local Greens and Apple Salad North Star Rabbit Fricasee House Parisienne Gnocchi Smoked Atlantic Scallops New England Cheese Plate Wagyu Tomahawk Dinner Local Greens Salad Baked Potato Soup”
restaurantji.com
+3 more quotes on fileShow fewer
“FOUR COURSE choose your favorite dish from each section…$79pp ... fourth $28 *CRISPY HALIBUT… peppers, zucchini, lemon butter *GRILLED FLANK STEAK… warm potato salad PARISIENNE GNOCCHI… summer squash, cherry tomato, pecorino”
oaktable.me “Food menus change daily and often are not updated until moments before we open for service. Weekly Menu Summer Beverage”
oaktable.me “Oak Table and Bar 233 Water Street - 233 water street Augusta, ME”
tables.toasttab.com
Quoted from the venue's own menu or site. A Wagyu claim on a menu is not the same as documented provenance.
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Common questions
- Does The Oak Table & Bar serve real Wagyu?
- Its own current menu advertises Wagyu, and that claim was read directly on August 9, 2026. What the menu does not do is say which Wagyu: no prefecture, grade, breed status or producer is published, so the sourcing cannot be checked from outside. That is a gap in what is written down rather than a suggestion that anything is wrong with the beef, and plenty of kitchens buy carefully without printing the details.
- What kind of Wagyu does The Oak Table & Bar serve?
- Its menu discloses unknown. Each of those is taken from the venue's own current materials rather than from a review or a listing site, and the evidence behind it is quoted further down this page.
- Why is The Oak Table & Bar listed without a Wagyu badge?
- Because a badge here means the sourcing was checked, not that the food is good. This listing is published because the venue genuinely advertises Wagyu on its own current material, and it carries no badge because that material does not say which Wagyu. If the venue publishes the prefecture, grade, breed status or producer, the listing can move.